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Messages - jeffy

Pages: 1 ... 147 148 [149] 150 151 ... 220
2221
I would think that the yeast would not floc out because of all the sugars available.  The gelatin would sink, but it wouldn't necessarily take the yeast with it.  But I've never tried it.

2222
This would make a long day for the teacher, but what if you organized it like a cooking show on TV?  You could start a mash for the class, then, when the temp and pH is set, pull out the mash that has been magically resting for an hour, which elves or kitchen gnomes started before the class got there.
Sorry, just thinking of how much work that would be makes me tired.  Just an idea that popped into my head watching foodtv.
<edit> reading the first post again, this was already on the table.

2223
The Pub / Re: Diana Nyad - In the Water!
« on: August 08, 2011, 12:13:24 PM »
I believe she's already in Havana.

She started in Havana and is about 1/3rd of the way to Key West now.
Oh, I completely missed that. 
For some reason I thought she started in Key West and when I looked at your tracking map early this morning, there she was in Havana.  I guess more coffee before posting is a good idea.

2224
The Pub / Re: Diana Nyad - In the Water!
« on: August 08, 2011, 07:03:15 AM »
I believe she's already in Havana.

2225
Beer Recipes / Re: Split batch D-180 and Cane sugar
« on: August 07, 2011, 02:01:02 PM »
I brewed "these" today.  I started by mashing 14# of pils malt and collecting the first runnings for a 5-gallon batch of Belgian Strong Golden Ale.  What I was going for was about 1.060 before the boil as I intend to add sugar after the fermentation starts.  This worked out pretty well.  After the boil the gravity was 1.070 as planned.  I will add 1.5 pounds of sugar later.
While that was boiling I added 3 more pounds of pils malt to the "spent" mash plus 2# dark Munich and 1# caramunich 57L.  This mashed for an hour, but my math and/or predictions weren't too precise, so I had to add some malt extract to the kettle on the second boil to get an appropriate gravity for a Double before the sugar addition.  I intend to add 2# of D-180 after the fermentation starts.
Long story short I think I made a triple double.

2226
Equipment and Software / Re: BrewsStand Costs?
« on: August 06, 2011, 09:20:24 AM »
When you hit that link it says "nothing to see here"
Is your photo locked?  It needs to be accessible to the general public.

2227
Equipment and Software / Re: BrewsStand Costs?
« on: August 06, 2011, 07:19:59 AM »
  I have no idea how to post a picture otherwise i would post a pic of my stand for you.

First you have to post the pic to a web-based photo site, like picasa or potobucket.  Then you copy the address of the photo in the middle of the symbols that look like this

oh ok.
[img][img] is what Imeant to type.  Click on the symbol that looks like a picture and that will show up in the post.

2228
Equipment and Software / Re: BrewsStand Costs?
« on: August 06, 2011, 05:30:59 AM »
  I have no idea how to post a picture otherwise i would post a pic of my stand for you.

First you have to post the pic to a web-based photo site, like picasa or potobucket.  Then you copy the address of the photo in the middle of the symbols that look like this

2229
General Homebrew Discussion / Re: Broke a carboy,.... salvage the beer?
« on: August 05, 2011, 02:48:34 PM »
I would not toss the beer.  He said the carboy cracked, not broke, so there may not be any shards.  If there happen to be shards of glass they would all be on the bottom.  It's already in another vessel, so that lessens the chance of shards.  Nut siphon the beer out with your siphon tube an inch off the bottom and you should be safe.  Glass shards won't float.

2230
I was hoping to brew a Belgian Strong Ale, but will not have time.
Saturday afternoon and evening I get to be judge director of the beer festival at the Lowery Park Zoo, called WaZoo.  We're going to try to assess the winners out of about 250 commercial beers. 

2231
Beer Travel / Re: Brooklyn
« on: August 04, 2011, 07:33:05 PM »
American Beer Distributing, 256 court St. has a nice selection.
Pull up the beer mapping project on the inter web and it will show some good spots.

2232
General Homebrew Discussion / Re: How much beer is too much?
« on: August 04, 2011, 04:46:29 PM »
gmac is in Canada.  Anyone know the rules there?
(looks like hokerer beat me to the keyboard)

2233
Great story.  Thanks for sharing.

2234
Good beer but I had  enough to last a life time :D


What a great note!

2235
Beer Recipes / Split batch D-180 and Cane sugar
« on: August 03, 2011, 06:16:40 PM »
On Denny's recommendation I bought two pounds of D-180 from Candi Syrup, Inc.
I am thinking of making ten gallons of wort with all pils malt to a gravity of 1.070 and pitching 1388 into each five gallon fermenter.  After they both get a nice start I want to add the D-180 to half and the same amount of cane sugar to the other half.
I made a nice Tripel this way at the end of last year.  
Will the D-180 darken the other half enough or add enough dark fruit/malt flavors to make it taste like a Double?

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